Carrot cake with chocolate icing
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Wheat flour with yeast
Cocoa powder 70%
Beat the carrot, eggs, sugar, 1 spoon of butter in the blender, the other spoon of butter reserve for the topping, then in a bowl mix the flour with the beaten mixture, stir delicately.
Put it in a greased and infarinhada shape, take it to the preheated oven 180° for about 40 minutes or until a toothpick comes out clean.
P topping mix the condensed milk, butter and 70% cocoa
Stir over low heat until it comes off the pan.
Wait for the cake to cool, unmold it and put the syrup.
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